Blueberry Tart on a Coconut Date Crust

blueberry tart.JPG
Blueberry Tart 2.jpg

This is my Mother’s Day treat to myself! Creamy, sweet and free of dairy, eggs, gluten and grain. So I can enjoy it without the worry of a setback!

I’ve always been a little intimidated by the whole dessert arena, especially with Paleo/ AIP. But I’ve learned over the years there are tips and tricks that make it not only do-able, but absolutely delicious. This tart for example…once I learned how to work with gelatin, a whole new world of possibilities opened up. I started using it with smaller recipes and learned that the trick was patiently whisking it while warming to make sure all those clumps are gone! And then I had the confidence for larger desserts like this tart…no baking required and in just a few steps you have a crowd-pleasing dessert that goes a long way!

Are you intimidated by anything in the kitchen? Don’t be! Get in there, have some fun and bring your unique creativiity — you never know what all you’ll learn in the process!

Author: Amanda Runnels

Blueberry Tart on a Coconut Date Crust

prep time: cook time: total time:
An egg, dairy and grain free dessert that's creamy and rich!

ingredients:

Coconut Date Crust
  • 1/2 cup coconut butter
  • 1 cup shredded coconut
  • 6 medjool dates
Blueberry Tart
  • 2 cans full fat coconut cream
  • 6 medjool dates
  • 1/2 cup fresh blueberries plus 2 cups (approx) reserved for topping
  • 2 tbsp raw honey
  • 1 1/2 tbsp gelatin

instructions:

How to cook Blueberry Tart on a Coconut Date Crust

For the Crust
  1. Boil the dates until soft, and remove the pits.
  2. Combine all ingredients in a food processor. Process until well combined; mixture will be crumbly and moist.
  3. When done, press into a springform pan.
For the Tart
  1. Boil the dates until soft, and remove the pits.
  2. Combine cream, dates, honey and 1/2 cup of blueberries in a blender. Process until smooth and creamy.
  3. Pour the tart mixture into a pan, and sprinkle the gelatin over the top. Allow the gelatin to "bloom" for 5 minutes.
  4. Warm the tart mixture on low, and when the gelatin begins melting, whisk the mixture quickly until all the gelatin is dissolved.
  5. Pour into the springform pan atop the crust.
  6. Refrigerate for approx 40 minutes, until tart just begins to set well (it will be “springy” to the touch). Add the reserved blueberries to the top, then return the tart to the refrigerator for 2 hours.
  7. Serve chilled.
Created using The Recipes Generator